There are some very healthful ingredients lurking in this gluten free, vegan chocolate chip cookie recipe - white cannellini beans, flax and coconut oil. They even get a thumbs up from my kids.
Dry ingredients - blend into a medium bowl:
Wet ingredients - mix well in a small bowl:
Mix wet into dry. Then mix in 1/2 c. chocolate chips (dairy and gluten free). Roll into balls and flatten on baking sheet (parchment paper). Bake at 350 degrees for 14 minutes.
**I rinse, cook and puree my beans beforehand. I freeze portions of the bean puree in an ice cube tray and thaw as needed.
Notes: Don't reduce the sugar; I already have. Don't reduce the coconut oil either - it's good for you. Enjoy!